Tempeh of the Sea

  • 1 lb tempeh, diced into ½ inch cubes
  • 2 ½ tsp garlic powder
  • 2 ¼ tsp onion powder
  • 1 ½ tsp dulse flakes
  • 2 Tbsp canola oil
  • ½ cup celery, small diced
  • ⅓ cup scallions, sliced
  • ¼ cup dill pickle, minced
  • 1 ½ tsp fresh garlic, minced
  • ¾ cup sliced almonds
  • ¼ cup parsley, minced
  • 1 ½ tsp rice wine vinegar
  • 1 ½ tsp lemon juice
  • ⅓ cup vegan mayonnaise
  • Salt and pepper to taste
  1. Preheat oven to 350°F.  
  2. Spread almonds in a single layer on a baking sheet.
  3. Bake for 3-4 minutes or until fragrant.
  4. Remove from oven and immediately transfer the almonds from the baking sheet to cool on a platter in a single layer.  If the almonds are left on the baking sheet or in a pile, the almonds will continue to cook.
  5. Combine tempeh, onion powder, garlic powder, dulse flakes, and oil in a bowl and mix well.  
  6. Lay tempeh out on a baking sheet and roast until crispy, about 25 minutes. Let the tempeh cool down completely.
  7. Combine the remaining ingredients and mix well.  Serve cold.
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